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Guar gum
About: Guar gum is a research topic. Over the lifetime, 5611 publications have been published within this topic receiving 105940 citations.
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TL;DR: Guar gum based hydrogels have evoked great attention in research as well as in industry for exploring miscellaneous applications in the field of water purification, medicine, agriculture, explosive...
59 citations
TL;DR: This study aimed at optimizing conditions for microencapsulation of nisin using calcium alginate as primary wall material and guar gum as filler at different air pressures using response surface methodology.
Abstract: Nisin is a widely used bacteriocin active against gram positive bacteria and is also reported to be active against some gram negative bacteria. Incorporation of nisin into food systems is another challenge as directly added nisin is prone to inactivation by food constituents. Encapsulation of nisin has been done so far in liposomes which is rather an expensive technology involving multiple processes. Other cost effective alternatives with good encapsulation efficiency and better control release properties are sought. Alginate is useful as a matrix for entrapment of bioactive compounds. Present study was aimed at optimizing conditions for microencapsulation of nisin using calcium alginate as primary wall material and guar gum as filler at different air pressures using response surface methodology. The optimum conditions were: sodium alginate concentration (2 % w/v), guar gum concentration (0.4 % w/v), and air pressure (0.5 bar gauge). The encapsulation efficiency of nisin in microcapsules produced under optimal conditions was 36.65 %.
59 citations
TL;DR: Investigation of the possibility that viscous polysaccharides, such as guar gum, could lower post-prandial blood glucose levels in part by restricting carbohydrate solutions to a smaller area of small intestine found that reduced contact area is unlikely to be one of the mechanisms by which guar Gum improves glucose tolerance.
Abstract: 1. The possibility that viscous polysaccharides, such as guar gum, could lower post-prandial blood glucose levels in part by restricting carbohydrate solutions to a smaller area of small intestine was investigated in twenty healthy human volunteers.2. Addition of guar gum (22.5 g/l) delayed the mouth-to-caecum transit time of a hypotonic lactulose drink, but did not affect gastric emptying.3. When a 250 ml solution containing 50 g glucose was confined to a 550 mm length of intestine by an occluding balloon attached to an intestinal tube, maximum blood glucose response was significantly reduced (P < 0.05) though only by 0.9 mmol/l.4. Addition of guar gum (36 g/l) had no effect on the distribution of a radio-labelled glucose drink (250 ml; 200 g glucose/l) in the small intestine, monitored using a gamma camera, although it significantly delayed gastric emptying (t½ (min): guar gum v. control 115 (SE 15) v. 73 (SE 8)).5. Reduced contact area is unlikely to be one of the mechanisms by which guar gum improves glucose tolerance.
59 citations
TL;DR: Beta-mannanase from Penicillium oxalicum SO efficiently hydrolyzed guar galactomannan to galacto-manno-oligosaccharides, and major products of DP 6 and 7 and DP 5 and 6 were confirmed in hydrolysates of guar gum and locust bean gum, respectively.
Abstract: Beta-mannanase from Penicillium oxalicum SO efficiently hydrolyzed guar galactomannan to galacto-manno-oligosaccharides. Gel filtration estimated the molecular weight of the beta-mannanase as 35 000 and SDS-PAGE as 29 000. The optimum pH was around 5 while a stable pH was reached in the range of 3-6. Optimum temperature was around 60 degrees C at pH 5, while under 60 degrees C activity was stable. HPLC analysis detected oligosaccharides with degrees of polymerization (DP) of 2 to 7 and 2 to 6 released on hydrolysis of guar and locust bean gums, respectively; about 92% of the released sugars were oligosaccharides. In analysis of the sugar distribution on MALDI-TOF-MS, major products of DP 6 and 7 and DP 5 and 6 were confirmed in hydrolysates of guar gum and locust bean gum, respectively. One of the main oligosaccharides released from guar gum, with DP 7, had a high galactose content (Gal/Man = 0.76) and corresponded to a blockwise galactose-substituted mannan type in galactomannan.
59 citations
TL;DR: In this paper, a rotational viscometer prototype was built in laboratory and its simplicity consist of the capability to directly measure a voltage, correlated with the absorbed current, instead of a derived torque and rotation speed measurements of the cylinder probe.
59 citations